Pomegranate Lemonade Recipe

Pomegranate Lemonade

1. 1

   Make simple syrup

   Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently until the sugar is fully dissolved, about 3–5 minutes. Remove from heat and allow to cool to room temperature. (If you prefer less sweetness, reduce sugar to 3/4 cup.)

2. 2

   Juice the pomegranates (if not using bottled)

   If using fresh fruit, cut 3–4 medium pomegranates in half and press or rub the seeds out into a bowl. Place seeds in a blender and pulse 3–4 times just to break them up — avoid over-blending to limit bitterness. Strain the blended mixture through a fine mesh sieve or cheesecloth into a bowl, pressing with the back of a spoon to extract about 2 cups of fresh pomegranate juice. Discard solids.

3. 3

   Combine juices and syrup

   In a large pitcher, add 2 cups pomegranate juice and 3 tablespoons freshly squeezed lemon juice. Pour in the cooled simple syrup (start with all, then adjust sweetness later). Add a pinch (about 1 tsp) of sea salt if using — it brightens the flavors.

4. 4

   Dilute and chill

   Stir in 3 cups cold water to the pitcher and taste. If the lemonade is too strong, add more cold water a few tablespoons at a time. If too tart, add up to an additional 2 tablespoons simple syrup (or sugar dissolved in a little hot water). Refrigerate the lemonade for at least 30 minutes to chill and allow flavors to meld.

5. 5

   Serve

   Fill glasses with ice cubes (about 1/2 cup or more per glass). Pour the chilled pomegranate lemonade over the ice. Garnish each glass with a tablespoon of pomegranate arils, a lemon slice, and 2–3 mint leaves if desired. Stir gently before drinking.

6. 6

   Make ahead and storage

   Store leftover lemonade in a sealed pitcher or bottle in the refrigerator for up to 3 days. Stir or shake gently before serving, as separation may occur. Do not freeze when already diluted; freeze undiluted pomegranate juice separately if desired.